Lemon-couscous-cake Recipe
Ingredients:
- CAKE: 5 C. + 1 T. unsweetened apple juice
- 1 C. chopped dates (Medjool are good)
- pinch of salt
- 2 C. uncooked whole-grain couscous
- finely grated zest of one lemon (or to taste)
- TOPPING:
- 3/4 C. unsweetened apple juice
- 1/4 C. lemon juice
- 2 T. maple syrup
- 1 T. kudzu or arrowroot powder dissolved in 1 T. apple juice
Directions:
- In a large saucepan, heat apple juice to boiling. Add dates and salt.
- Cover, reduce heat and simmer gently for 10 minutes.
- While dates are simmering, heat a large heavy-bottomed skillet over medium-
- low heat. Add couscous and cook 5-10 minutes, until lightly toasted. Stir
- as necessary.
- Gradually add toasted couscous to simmering apple juice and dates, stirring
- constantly. Cook, stirring, 3 to 4 minutes, until mixture thickens. Stir in
- lemon zest and remove from heat.
- Rinse a 10-inch round or 9-inch square glass or ceramic baking pan with
- water. Shake out excess water, do not dry. Spread couscous mixture evenly in
- pan. Set aside to cool.
- TOPPING:
- In a small saucepan, whisk apple juice and maple syrup. Heat just to simmer
- and add dissolved kudzu, whisking constantly. Cook briefly, whisking until
- thick. Spread on cooled couscous.